Title: Boeuf wellington
 Categories: Beef, British, Famous chef
      Yield: 6 Servings
 
     42 oz Beef tenderloin
      4 oz Goose liver; sliced
      1 lb Puff pastry
      1 oz Truffles
      1 lb Fresh mushrooms; chopped OR
    1/2 lb Mushrooms; canned
 
  Roast the tenderloin approximately 10 to 15 minutes in the oven for
  medium rare. Put meat back into the icebox and chill until cold. Roll
  4/5 of the puff pastry approximately 1/4" thick until it is 1-1/2
  times the dimension of the beef. Saute mushrooms in butter and spread
  on the puff pastry. On top of the mushrooms, place beef. Place goose
  liver over the beef and then the truffles. Roll the puff pastry into
  a mound and close with egg mixture (1 egg, mixed with salt, and
  beaten). The egg mixture is used like glue and is applied with a
  brush. With the rest of the pastry, make a design on top. Put the
  Wellington on a tray and place in the refrigerator for 15 minutes.
  Place in the oven for 20 minutes at approximately 400 degrees. Serve
  after 20 minutes. If you do not serve immediately, the beef will
  continue to cook from the steam in the pastry shell.